Yasuyuki Saito

For Yasuyuki Saito's latest contributions to The Japan Times, see below:

100 years of fermenting miso in Osaka

May 20, 2016

100 years of fermenting miso in Osaka

Miso paste varieties developed in Osaka more than a century ago remain popular not only among local people but also in prestigious restaurants and hotels across Japan, where soup made from the fermented soybean paste is a daily staple. Wooden barrels containing various types of ...

Tea ceremony making comeback among men

Nov 10, 2009

Tea ceremony making comeback among men

The tea ceremony, long a key component in premarriage training for women, is gradually drawing interest among men in search of healing after a hard day's work, bringing yet another weapon into the Japanese war on stress. One Monday evening in Tokyo in September, more ...